And away we go....

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JCAP

Smoking Fanatic
Original poster
SMF Premier Member
Jun 12, 2019
960
1,277
Allentown, PA
Another brisket thread. Popular lately! This is my first full packer (13 lbs), trimmed, and seasoned with salt, pepper, celery seed (ala Harry Soo) and then just a quick dusting of The Gospel.

Just put it on the Akorn.....I’ll finish this beer, sleep a bit, then wake up and tend to the smoker/beer cooler. Happy weekend everyone!

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Thanks guys. If I plan to stick this in a cooler, how long should I wait between pulling it off the cooker and putting it in the smoker?
 
Looks good JCAP!! You couldn’t ask for a nicer February weekend in PA.

You’re definitely taking advantage of it, looking forward to the end result.
 
So brisket is a finicky beast! When it hit the stall I wrapped in foil and then put it in the oven at 250. It hit 203 and felt tender in most places. i kept it wrapped and let it rest for an hour or so on the counter.
When I sliced it up a few things I noticed. 1) There was a lot of liquid in the foil wrap. I saved it for a jus. I don’t know what I expected but it wasn’t that much fluid. I did not add anything to the foil wrap. 2) The flat was somewhat tender but dry. I sliced some and put it to the side and then took the driest piece and put it in a crock pot stub some of the jus. That softened it up nicely. 3) The point is fantastic.

So I’m guessing I should have let it go longer but I’ll learn for next time. I also wonder if I would have just let it roll without the foil it would have not lost that moisture? But the fact that the crock pot made it more tender makes me think I should have let it go longer.

But the flavor is good, the point is amazing, and I rescued what I could. Good eating to come later today...with pics.

Any tips or tricks would be appreciated!

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Overall a good meal. Brisket was tasty but there is learning to do. I also made a smoke bbq bean side from Malcom Reed and that was amazing. They slice looks much bette in person.

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